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	big stew by helpiwannadeleteacount this is a big steew for hwole family to eat together	1 vote 135 views
	Mulligatawny Soup Recipe by Hina Gujral Mulligatawny Soup is an English soup recipe with origins in Indian cuisine. To be more precise the roots of its origin are in the Anglo-Indian Cuisine developed during the British Raj in India. The name originates from the Tamil words millagai/milagu and thanni and can be translated as “pepper water”. Many relate Mulligatawny Soup…	1 vote 2463 views
	After Thanksgiving Turkey Noodle Soup by Denise Sherin There's nothing better than a basic Turkey noodle soup. We all look forward to this after Thanksgiving. This is my version of Turkey noodle soup. The water and veggie amounts listed are approx. use what you need depending on the amount you are making. Hope you enjoy it.	1 vote 1 comment 9134 views
	Almost A Borscht Soup by Glenn I wanted a hearty soup for lunch and had a left-over half head of boiled cabbage. What else could I do but go wild adding borschtish ingredients until I almost lost track. Bottom line, if you don't have an ingredient just leave it out or substitute something else. Have fun and be surprised, like I was, that this came out tasting…	3 votes 2 reviews 3 comments 5560 views
	Laksa Soup by Micheline This wonderfully spicy and comforting soup comes from Malaysia. I saw it in a Health Food Magazine. The recipe can be made with chicken only. This soup is very similar to Vietnamese Pho soup which is one of my favourite soups.	1 vote 6321 views
	My French Canadian Onion Soup by Micheline This recipe is easy, tasty and comforting. I make a meal with this soup. I use OXO or KNORR cubes but you can use any type of beef and chicken stock or bouillon cubes you have available in your area.	3 votes 1 review 1 comment 14737 views
	Pepper Squash Soup by Micheline This soup is creamy, velvety, tasty and could be served as an entrée for a special meal and occasion.	2 votes 11248 views
	Sugar Pumpkin Curry Cream Soup by Amos Miller We grow sugar pumpkins and after the harvest, I always break them down and puree them and pop them into the freezer for a long Winter's use. In addition to pies (of course), tarts, cookies, breads, custard and sauce - I love sugar pumpkin soup. As you can imagine, this member of the squash family is somewhat sweeter, has fewer seeds…	2 votes 2 comments 4384 views